Location
Set in a lovely countryside location in the heart of Devon half way between Okehampton and Crediton.
Job Description
A rare opportunity for a Head Chef has arisen to join our busy Garden Restaurant and friendly team.
The role requires a friendly and calm person with both exceptional proven people skills and excellent cooking skills, with previous experience in a commercial cooking environment.
You will be required to motivate and manage the kitchen team.
Extremely attractive working hours, 5 days per week including either 1 day at the weekend and 4 days during the week or 1 full weekend off every other week. (daytime hours, no evenings or nights), this is a permanent role on a contract.
No working on Christmas Day, Boxing Day or New Years Day. No split shifts. Daytime hours only.
Spacious modern kitchen with air conditioning to work in.
Advanced catering experience, and team building ability are both essential.
Role and Responsibilities:
* Create team spirit and harmony in the team to ensure a happy working environment.
* Create attractive Menus according to the season, in line with customer needs. Our aim is to be a consistently good quality restaurant. We source quality local ingredients.
* Costings and setting of retail prices in order to maximise profits.
* Plan food preparation daily / weekly with team and delegate accordingly.
* Train and supervise all team on Health and Safety Procedures, processes and record keeping (SFBB) to ensure we are compliant with all regulations.
* Consistent excellence in display and presentation of food prepared
* Effective stock ordering, receiving and controlling
* Head cleaning rota & daily processes lead by example, supervise and delegate to team, ensure carrying out off duties to maintain high level of cleanliness.
* Control waste management recycle food to avoid wastage, recycling of packaging
* Communicate daily specials to front of house supervisors to ensure the menu boards are updated every day.
* Instigate daily team briefings on prep/jobs to be done that day
* Develop ways to promote the restaurant, especially to increase trade during the Winter months
* Prioritising tasks and delegating effectively
Key capabilities required to do the role:
* Customer service excellence. Go the extra mile.
* Catering executional excellence
* Excellent attention to detail.
* Cooking technical excellence
* Excellent people & communication skills
* Excellent administration and organisational skills
* Meeting deadlines & commitments
* Problem-solving and decision-making
* Energy, good judgement and work-rate. A positive, can-do attitude is critical.
* Steadiness under pressure
* Must be a team-player and a natural supervisor. Lead by example, develop others.
* Open to others ideas.
* Strong commercial judgement
* Adaptability & flexibility. Open to change.
* Integrity & honesty
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